Lemony Tuna Noodle Casserole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 12 ounces wide egg noodles
• 1/4 cup unsalted butter
• 2 large leeks, sliced
• 1/4 cup all-purpose flour
• 3 cups whole milk, at room temperature
• 4 cups gruyere cheese, shredded
• 2 tablespoons dijon mustard
• 1 tablespoon lemon zest
• 1/2 teaspoon salt
• 4 (5 1/2 ounce) cans tuna packed in oil, drained and flaked (look for 'chunk ' or 'chunk light' on label)
• 3 tablespoons olive oil, extra-virgin
• 1 teaspoon garlic, minced
• 1 cup panko breadcrumbs (japanese breadcrumbs)

Recipe

• 1 cook egg noodles until al dente according to package directions. drain, rinse with cold water, and drain again.
• 2 melt butter in a medium saucepan over medium heat. add leeks and cook, covered, 7 minutes or until tender but not browned. whisk in flour; cook 1 minute. pour in milk; bring mixture to a boil over medium-high heat, whisking frequently. reduce heat to medium-low, and simmer 3 minutes or until sauce is smooth and thickened.
• 3 remove from heat, and whisk in cheese and next 3 ingredients. fold in tuna and egg noodles. pour into a greased 3-quart baking dish.
• 4 combine olive oil, garlic, and panko; sprinkle over casserole. bake at 375 for 30 minutes or until golden brown and bubbly. let stand 5 minutes before serving.